White Bread...Plain ol' White Bread

I have been taking advantage of libraries since I was a wee child growing up in Delaware County Pennsylvania. My first ever library card was handed to me in the third grade at Parkside elementary school. (Thank you Miss Cohen) At the tender age of nine, it seemed a great privilege and responsibility placed in my hands. It also opened doors to foreign lands, to mysteries, the ease of flipping through pages to gaze at treasures I’d never visit in my lifetime. In short – the opportunity to explore what I wanted. Today, many many moons later from my skinny, freckled nine-year old former self – I am still a library and book hound. I am still taking advantage of the all the FREE offerings our local library has available.

So what does this have to do with bread? Well……..my mother was a phenomenal baker and while I did not fully appreciate that way back then (we always had fresh baked goods and home cooked meals. Always.) I find I am drawn to the cookbooks in section 640 and 643 (dewey decimal system)each and every time I set foot into a library. This book has been quite interesting to explore.

Better Homes and Gardens: The Complete Guide to Bread machine Baking by Meredith Publishing



Presently I still utilizing only the dough setting with the bread machine. I’m shaping and baking the bread without the machine. This is a recipe for white bread which came out exceptionally well. Toasted with a bit of marmalade was a true treat. For me.



For the Dough setting I added the ingredients in the order the machine likes, which is liquids first. Then the all dry ingredients with yeast in the middle. Turn the machine on and a hour and a half later, you are ready to knead and shape, allow for the second rise (about 40 minutes) then bake at 375 F for 25 or 30 minutes.

OK, here’s what you need:

1 cup milk
¼ cup water
4 teaspoons butter or olive oil
3 cups bread flour
4 teaspoons sugar
¾ teaspoons salt
1 teaspoon bread machine yeast

Simple. Again, the bread came out with a nice texture and a browned crust. Perfect for toast or if you slice it thin enough it could do well for a PBJ.

This came out with the texture I am used to from bakery bread. Sliced well, stayed together and no gummy parts.



Mom would be pleased. For all you library hounds out there, check it out or have it inter-library loaned. If I’m fortunate, I may even find a copy at the used book store. One can hope.

I am participating in BYOB!
BYOB

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